The title is a lie, you DO need drippings for a good gravy, but it doesn’t have to come from the actual roast that you make on the day itself. This gravy can be prepared beforehand in preparation for the big roast dinner. I think doing it this way is better than taking the drippings from the actual roast on the day itself for three reasons. 1) You’d have to roast the chicken long enough for brown bits to stick to and accumulate at the bottom, resulting in an overcooked/dry roast. 2) Without those brown bits, your gravy wouldn’t have that tasty chicken flavour to it. I roasted my chicken to tender perfection, but I failed to get any delicious tasting gravy from the drippings in the pan. 3) It is a pain making gravy from scratch, so making more at one time wouldn’t hurt. Thus, in my amateurish opinion, do make the gravy beforehand. Ingredients

First, you’ll need to make chicken stock if you didn’t have it already. Boil some water in a pot and lower the chicken into it and simmer for 3-5 minutes to get rid of the blood and impurities in the chicken parts. Drain the chicken, and add the onions, celery and bay leaf. Add enough water to cover the chicken. Turn up the heat to medium and leave this to simmer for about an hour or so, until the liquid has reduced to about half or slightly more. Season with salt and pepper and taste. It should by this time have that delicious chicken flavour infused with the sweetness of the celery and onions. Cover and set aside.Season the chicken wings generously with salt and pepper and place in a cast iron pan/roasting pan.Roast the chicken wings on high heat at 215 degrees celsius in the oven for about 1-1.5 hours until they turn brown (and those delicious brown bits have started sticking to the pan). Remove chicken wings (you can enjoy them on its own while you prepare the gravy) Place the pan with the drippings onto the stove on medium high heat and deglaze with a little white wine, and a cup of the stock. Scrape the pan to get all the brown bits off the pan and into the stock. Reduce the liquid to about half (I always eyeball it, I know, that’s really bad of me). As for the remaining stock, add the flour to it and mix it in well and good while the stock is cool. This will ensure that there are no flour lumps in your gravy). Pour the remaining stock and flour mixture into the pan with the drippings and stir until the gravy has thickened. This would probably take a few minutes.Strain the gravy with a sieve and that’s it! Good to go. As you can see, my gravy is on the thin side, might need to add more flour as I added less than a tablespoon to it.